Skip to main content

Runza from Nebraska

The Runza is a tasty sanwich made with bread, shaped like a big dumpling, filled with ground beef, cabbage, onions and seasonings. Use simple white bread dough, or frozen or chilled dough.


2 lb beef (ground or minced)
1⁄2 hd cabbage (small, shredded)
1 onion (finely chopped)
  seasoning (salt and pepper to taste)
  cooking oil (to cook meat)


Prepare the filling

  1. Heat oil in a pan over a medium heat. Cook onion for 2 minutes. Brown meat together with the onion. Season with salt and pepper.
  2. Add cabbage and cook until wilted. Check seasoning and set aside.

Prepare runzas

  1. Once the dough has risen, separate into balls - about 12 medium or 24 small. Roll each ball into 1/4" inch thick squares.
  2. Place filling in the middle of the square - about 1/2 cup - and seal by pressing opposite diagonal corners together.
  3. Place runza over a baking sheet lined with greased paper, seal side down. Cover with a clean cloth and let them rise for about 20 minutes.


  1. While runzas are rising, pre-heat oven to 375°F.
  2. Bake runzas for 20-25 minutes, until the crust has a golden brown color.
  3. Remove from oven. If you wan a soft crust, rub a little butter on top.
  4. Serve warm from the oven or allow to cool on a wire rack.
Total time
1 hour, 30 minutes
Cooking time
Preparation time
12 servings


As an alternative, heat butter in another pan and cook the cabbage, in a little butter, and mix with mean once cooked. The dough can be allowed to rise for a second time, about 45 minutes, before shaping the runzas, and then let the runzas stand for only 15 minutes before baking.


Food in Nebraska

challenging, bake
breads, sandwiches, lunch
Nebraska recipes
Food in U.S.A. Midwest